STUFFED ROASTED SICILIAN PORK SHOULDER
Think you will really like this one. Pretty versatile - you can stuff with different items if you like. If you don't like spinach - leave it out - replace with prosciutto. Possibilities are endless.
Provided by Jim Frigyes
Categories Pork
Time 1h30m
Number Of Ingredients 18
Steps:
- 1. Saute the garlic & shallots in the 3 tablespoons olive oil until translucent. Add the italian sausage, breaking it up as it cooks. When the sausage is cooked all the way through, add the basil & pine nuts. Mix the ingredients well & set aside.
- 2. Preheat the oven to 350 degrees F.
- 3. Lay the roast on work surface with the inside facing up and spread the sauteed sausage mixture over the meat. Cover with the blanched & shocked spinach, then sprinkle the spinach with the Fontina. Season with salt & pepper *To blanch the spinach submerge in boiling water for 1 minute then take out with slotted spoon & immediately submerge in ice water to shock the spinach & keep the bright green color.
- 4. Starting with one of the long sides, roll up the roast like a jelly roll and tie with the pieces of twine at 2-inch intervals, until it is firmly rolled.
- 5. Place the roast, seam side down, in a roasting pan & sprinkle with 2 tablespoons salt, 2 tablespoons black pepper, the basil, garlic, and red pepper flakes. Drizzle the olive oil over the whole roast. Bake for about 1 hour, or until the pork has formed a crust over the top and the internal temperature is between 160 & 170 degrees F. Let the roast sit for 5 minutes, then cut the twine with a sharp knife or scissors & carve the roast.
- 6. Notes: While letting the roast sit, pour off the fat from the roasting pan & deglaze with 1/4 cup white wine (only wine you would drink) or water or broth. Put the roasting pan over low heat & start scraping up all the browned bits into the wine & cooking juices. Mix 1 teaspoon of cornstarch with 2 tablespoons of water & whisk into the simmering liquid. Taste for seasoning & serve with the pork roast. If you really like the taste of fresh herbs, such as rosemary & thyme, tuck a sprig of one or more under the twine & let the flavor seep into the meat while it cooks.
CHANCHO A LA CAJA CHINA
The "Chinese box" or Caja China is a portable oven whose history goes back to the fifties in Cuba, when Chinese immigrants arrived in Caribbean lands and cooked meats underground. Later, they covered the food with a metal plate on which they placed embers and after four hours, they had a delicious and juicy meat.
Provided by Perú Delights
Categories Rustic
Time 3h
Number Of Ingredients 8
Steps:
- - Thoroughly clean the pork and let it soak in salted water for about 30min. or 1 hr.
- - Mix the rosemary, salt, coke, pepper, lemon juice and seasoning.
- - Macerate the pork.
- - Preheat the Chinese box about 20min, then put the pork (Tip:"at the beginning put the skin side down").
- - Leave it for 1hr. for each side (checking every 30min).
- - Spread the beer all over the pork at the beginning and the middle of cooking.
STUFFED PORK SHOULDER CAJA CHINA STYLE (OVEN FRIENDLY)
I saw this on "Throw Down with Bobby Flay". Two things happened. One, I'm positive I need a Caja China, and two, I really need to make this. Recipe by Roberto Guerra. This Recipe calls for 1/2 Bottle of Malta-thus far the Recipezaar sifter will not accept it in the ingredient list. You need this for the recipe!
Provided by Diana Adcock
Categories < 4 Hours
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- If you are lucky enough to own a Caja China, use it with this recipe.
- Remove bone and flatten meat so that it may be rolled.
- If the pork shoulder is very fatty, a small amount may be removed.
- Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper.
- Preheat oven to 325 degrees F.
- Line meat with ham slices, bacon slices, prunes and guava shells.
- Roll meat carefully to keep the filling inside the roll.
- Tie firmly with a butcher twine.
- Cover with brown sugar and 1/2 bottle of Malta and cook for 1 hour in the preheated oven.
- At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until the pork reaches a temperature of 180 degrees F on an instant-read thermometer.
- Allow to cool and cut into fine slices.
- Pour the drippings over the meat after slicing the meat.
Nutrition Facts : Calories 1504.7, Fat 93.7, SaturatedFat 32.3, Cholesterol 352.2, Sodium 2680.6, Carbohydrate 74.5, Fiber 3.4, Sugar 65.2, Protein 88.2
BRINED PORK SHOULDER COOKED IN A CAJA CHINA WITH SOUR ORANGE DIPPING SAUCE
Steps:
- Whisk together the water, salt, sugar, and peppercorns in an extra large stockpot or large plastic container until most of the salt and sugar have dissolved. Place the pork shoulder in the mixture, making sure it is completely submerged, and refrigerate for at least 12 hours and up to 24 hours. Remove pork, rinse well with cold water then pat dry. Season pork with cilantro and achiote seasoning.
- Prepare a Caja China according to the manufacturer's directions. Place pork, skin side down, in the box and carefully fill tray to its full capacity with lit charcoal. Cook for 1 hour, carefully uncover (you will need to protect yourself from the heat) the Caja China, and turn the meat over. When you turn the pork shoulder, make some small cuts in the skin. Cover the Caja China, add more charcoal as needed, and continue roasting for 2 to 2 1/2 more hours. Do not uncover until pork is done. Alternatively, you can grill the pork; start out on high heat to char it and then reduce the heat, cover, and cook until desired degree of doneness. You can also use a rotisserie.
- When the pork is done, remove it from the Caja China and let rest for at least 15 minutes before slicing. Slice and serve with the Sour Orange-Habanero Dipping Sauce.
- Heat grill to high. Bring orange juice and lime juice to a boil in a medium non-reactive saucepan on the grates of the grill and cook until reduced to about 2 cups. Let cool slightly. Transfer the mixture to a blender and add the onion, garlic, habanero, vinegar, and honey and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste. Let cool to room temperature before serving.
STUFFED PORK SHOULDER "A LO CAJA CHINA"
Provided by Food Network
Categories main-dish
Time 14h45m
Yield 8 to 10 servings
Number Of Ingredients 40
Steps:
- Remove bone and flatten meat so that it may be rolled. If the pork shoulder is very fatty, a small amount may be removed. Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper. Preheat oven to 325 degrees F.
- Line meat with ham slices, bacon slices, prunes and guava shells. Roll meat carefully to keep the filling inside the roll. Tie firmly with a butcher twine. Cover with brown sugar and 1/2 bottle of Malta and cook for 1 hour in the preheated oven. At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until the pork reaches a temperature of 180 degrees F on an instant-read thermometer. Allow to cool and cut into fine slices. Pour the drippings over the meat after slicing the meat. Serve with the Fried Green Plantains, White Rice, and Black Beans.
- Preheat oil in a fryer or Dutch oven to 365 degrees F. Peel the plantains and cut into 1-inch pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes. Drain again and sprinkle with salt and garlic mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.
- Yield: 8 servings
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Inactive Prep Time: 30 minutes
- Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer.
- Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.
- Yield: 20 servings
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.
- Yield: about 20 servings
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes
- Inactive Prep Time: 12 hours
STUFFED PORK SHOULDER
Make and share this Stuffed Pork Shoulder recipe from Food.com.
Provided by Jan Marie
Categories One Dish Meal
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- I usually cut this recipe in half as there are just two of us.
- Mix cornbread, bread crumbs, add sausage, raisins, apple pie mix.
- Mix well.
- Add seasonings.
- Pour half of the chicken stock and all of the cream of mushroom soup.
- Stir well.
- Add remaining broth until you get the desired moisture consistency.
- Stuffed pork shoulder: Cut roast to butterfly (2 inches down the center lengthwise, then open up the sides to expand).
- Spread with stuffing mix onto the center and to within 1/2 inch of edges.
- Using several lengths of twine, roll the roast back up and tie tightly.
- Place roast in a roasting pan coated with oil and flour.
- Rub roast with olive oil, sprinkle with salt and pepper and dried rosemary.
- Bake at 350°F until 170°F degrees.
- Remove cover and allow roast to brown slightly.
- Cool slightly before slicing.
- Remove string.
- Slice.
- Enjoy!
- I love to serve with apple chunks slow-cooked in the crock pot with 1/2 cup brown sugar, lemon juice and 1/2 cup pecans, dash of cinnamon and nutmeg, plus grated lemon rind. Yum.
OVEN-BAKED PORK CHOPS
Enjoy oven-baked pork chops cooked in a honey and wholegrain mustard glaze with new potatoes for a deliciously easy dinner, just add your favourite veg
Provided by Anna Glover
Categories Dinner
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes, oil, garlic and thyme on a shallow roasting tray and mix will with your hands to coat in the oil. Season well. Roast for 25 mins until the potatoes are just turning tender when pierced with a knife.
- Whisk the honey and mustard together in a small bowl. Season the pork chops with salt and pepper, then brush with half the marinade. Nestle into the potatoes on the tray, and bake for another 10 mins before turning the chops and spooning over the remaining glaze. Continue to bake for 10 more mins until cooked through.
Nutrition Facts : Calories 805 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 46 grams protein, Sodium 1.69 milligram of sodium
More about "stuffed pork shoulder caja china style oven friendly recipes"
STUFFED PORK SHOULDER "A LO CAJA CHINA" - COOKING CHANNEL
From cookingchanneltv.com
Cuisine AmericanCategory Main-DishServings 8-10Total Time 14 hrs 45 mins
BRAISED, STUFFED PORK SHOULDER RECIPE - SIMPLY RECIPES
From simplyrecipes.com
19 LA CAJA CHINA RECIPES IDEAS - PINTEREST
From pinterest.com
CHEF JOHN'S BEST PORK SHOULDER RECIPES
From allrecipes.com
RECIPES FOR CAJA CHINA & LA CAJA ASADORA ROASTING BOXES
From shoplatintouch.com
THE PERFECT LA CAJA CHINA LUAU PORK SHOULDER ROAST RECIPE
From kingofpork.com
LA CAJA CHINA PORK SHOULDER RECIPE AND TIPS --- FREE! - YOUTUBE
From youtube.com
STUFFED PORK SHOULDER A LO CAJA CHINA FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
STUFFED PORK SHOULDER "A LO CAJA CHINA" | PUNCHFORK
From punchfork.com
STUFFED PORK SHOULDER A LO CAJA CHINA RECIPES RECIPE
From food-recipe.info
STUFFED PORK SHOULDER CAJA CHINA STYLE (OVEN FRIENDLY)
From plain.recipes
HERB STUFFED ROASTED PORK SHOULDER - GIRL AND THE KITCHEN
From girlandthekitchen.com
STUFFED PORK SHOULDER RECIPE WITH CAJA CHINA STYLE ROASTING BOX
From hrcook.com
CAJA CHINA PORK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STUFFED PORK SHOULDER RECIPES
From tfrecipes.com
APPETIZERS | ALLRECIPES
RECIPES FOR STUFFED PORK SHOULDER - COOKTIME24.COM
From cooktime24.com
STUFFED PORK SHOULDER "A LO CAJA CHINA" RECIPE
From recipenode.com
CAJA DE CHINA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CUBAN ROAST PORK SHOULDER: STEP-BY-STEP RECIPE - BAYEV'S KITCHEN
From bayevskitchen.com
SHOULDER CHINA RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
RECIPE - LA CAJA CHINA
From lacajachina.com
STUFFED PORK TENDERLOIN {EASY AND IMPRESSIVE!} – WELLPLATED.COM
From wellplated.com
STUFFED PORK SHOULDER RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SLOW ROASTED STUFFED PORK SHOULDER - RECIPES | GOYA FOODS
From goya.com
RECIPE FROM “LA CAJA CHINA COOKING” BY PERRY P. PERKINS
From cooking-outdoors.com
CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE - SERIOUS EATS
From seriouseats.com
STUFFED PORK SHOULDER “A LO CAJA CHINA” – RECIPES NETWORK
From recipenet.org
STUFFED ROASTED SICILIAN PORK SHOULDER FOOD
From topnaturalrecipes.com
STUFFED PORK SHOULDER "A LO CAJA CHINA" RECIPE
From foodhousehome.com
PIERNA CRIOLLA A LO CAJA CHINA :: LA CAJA CHINA EUROPE
From lacajachina.eu
10 BEST CHINESE PORK SHOULDER RECIPES | YUMMLY
From yummly.com
STUFFED PORK SHOULDER OR LEG ROAST RECIPE - KING OF PORK
From kingofpork.com
RECIPE PERNIL DE COCHINO CUBANO - [PDF DOCUMENT]
From vdocuments.mx
CRISPY PORK SHOULDER - KAWALING PINOY
From kawalingpinoy.com
TOP 47 HOMEMADE HOG COOKER RECIPES
From kasur.keystoneuniformcap.com
PIERNA CRIOLLA A LO CAJA CHINA
From lacajachina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love